In a pot over medium-low heat combine water, brown sugar, cloves, and cinnamon stick. Transfer to a glass or plastic container and cool completely.
Remove peel from pineapple and add to container with sugar water. Remove flesh from core and save for desired use. Roughly chop core of pineapple and add to container with peels.
Cover container with a clean cloth. Store at room temperature (between 65-77°F), stirring every 24 hours, until the juice becomes foamy and slightly effervescent, about 3-4 days.
After fermentation, strain mixture and store refrigerated for up to 2 days.
